Brined Cast-Iron Pork Chops and Crispy Potatoes

For tonights dinner I went to Whole Paycheck and these salt brined pork chops were the cheapest thing I could find. I've never used them, so I do switch up a few things from my original plan, while I was cooking. And thats okay! When you cook feel free to change your mind whenever you want. As you can see from the opening shot I was planning on using garlic, but while cooking them, the smell was so amazing, I didn't think it needed it.

So basically you want to start your potatoes first. I didn't use as many as I normally do, but I was running low on red's, so I just used up my last few for this.

After you wash them and cut them how you like, take a little olive oil and your favorite seasoning and mix them up so they are all evenly coated. Normally I only use the oil some salt and rosemary, but I only had a little rosemary and wanted that for the chops so I used Season-All.

I recommend using your hands to mix it, it's just easiest and you know that they will be coated well.

I use stone ware to cook mine so its at 400 degrees for about an hour flipping every ten minutes. At the end I did turn the broiler on to make sure they were extra extra crispy.

Now lets look at those chops!!
MMMMMMM look at that beautiful fat!

Get the pan nice and hot and lay those bad boys in it. You want to sear and seal the first side,

Now as you are cooking you will start to see some blood pushing out near the bone, when you see that its a good indicator that you can flip them. They should have a nice brown color to them and you want to repeat that action on the other side.

It doesn't take to long for them to cook, but you can always check the internal temperature like I did.

Make sure you are still flipping those taters!! Here's a little check up on them:

Don't those taters look good! Anyways, back to the pork. Since they were pre-seasoned I didn't really have to add much. At the end I did put butter and rosemary in the pan and baste them in that. I didn't show me doing it as it is difficult to cook and film and baste with only myself doing it all.

And the taters are done too!

Pull the pork and the taters and eat up!

If you need more explanation or would just like to see the video of me doing this, here it is:

Feel free to ask any questions in the comments or suggest what I should cook next! Thanks for reading!